1. Place the broccoli, garlic, basil, nuts, and salt in a food processor. Add 4 or 5 grinds of pepper.

Process until the broccoli is finely ground. It will remain grainy.

2. With the motor running, drizzle the oil through the feeder tube of the food processor. When it is

blended, scrape down the sides of the bowl, and puree 15 seconds longer. Turn the pesto into a bowl.

3. Mix in the grated cheese. Use immediately, or cover tightly and refrigerate. This pesto keeps

up to 2 days in the refrigerator. Makes 1 cup, about 8 servings

2. TEN-MINUTE GAZPACHO

2 cups tomato juice

2 garlic cloves, chopped

2 teaspoons olive oil

2 tablespoons dry white breadcrumbs

1 tablespoon white wine vinegar

Salt and freshly grounded pepper

1/4 cup seeded and diced cucumber

1/4 cup finely diced green bell pepper

1 plum tomato, seeded and finely diced

1/4 cup red onion, finely diced

1/4 cup zucchini, finely diced

1. Place the tomato juice, garlic, and olive oil in a blender and whizz until the garlic is pureed. Add the breadcrumbs and vinegar, and whizz to combine. Season to taste with salt and pepper. Pour into a covered container and chill well, 2 hours to overnight.

2. Check the seasoning and adjust, if necessary. Divide the soup among 4 serving bowls. Add 1 tablespoon each of the cucumber, pepper, and onion, plus the zucchini

Makes 4 servings

3. SALMON AND WHITE BEAN SALAD

1 can (14.75 ounces) pink or red salmon, drained and skin removed

1 can (15 ounces) navy beans, drained

1/3 cup finely chopped red onion

1 tablespoon tarragon vinegar

1/2 teaspoon salt

Freshly ground black pepper

1/4 cup chopped flat-leaf parsley

Combine the salmon, beans, onion, and vinegar in a bowl, using a fork. Season the salad to taste with salt and pepper. At this point the salad can be refrigerated up to 8 hours. Just before serving, mix in the parsley.